Strawberry Rhubarb Upside Down Cake
With a light and fluffy cake baked with fresh strawberries and rhubarb coated in a balsamic caramel, this cake is the magical bite you never knew you were missing out on until now. Yields: 8 slices
Servings Prep Time
8slices 15minutes
Cook Time
30-35minutes
Servings Prep Time
8slices 15minutes
Cook Time
30-35minutes
Ingredients
Balsamic Caramel
Strawberry Rhubarb Upside Down Cake
Instructions
Balsamic Caramel
  1. Grease and line an 8″ cake pan with parchment paper. Set aside.
  2. In a medium saucepan over low heat, stir together the 1/2 cup granulated sugar and 3 Tbsp of water until the sugar is fully coated. Continue to stir until the sugar dissolves. Raise the heat to medium and allow the sugar and water to bubble. Once it starts to change colors, give the pan a swirl. Allow to bubble away until the liquid thickens and turns amber in color. Give the caramel a stir and reduce the heat to low. Slowly whisk in the balsamic vinegar–it might try to seize or bubble if you add too much vinegar at once–and slowly whisk in the honey.
Strawberry Rhubarb Upside Down Cake
  1. Immediately pour the caramel into the prepared cake pan and carefully line the strawberries and rhubarb, alternating between fruits, along the bottom of the caramel-covered cake pan. If you have extra fruit once the bottom of the pan is covered, pour the rest into the pan and spread it out so that you have an even layer of fruit. Set aside.
  2. Place a rack into the middle of the oven and preheat to 350°F. In a large bowl, sift together the self-rising flour, almond flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugar until light and fluffy. This should take about 3-5 minutes on medium high. Scrape down the sides of the bowl.
  4. Add in the eggs, one at a time, and mix until combined. Add in the vanilla and mix until it’s fully incorporated.
  5. If using a stand mixer, remove the bowl. Sift 1/3 of the dry ingredients into the mixing bowl. Using a rubber spatula, fold the dry ingredients into the batter. Fold in 1 Tbsp of milk until combined. Repeat with the rest of the dry ingredients and the last tablespoon of milk, ending with the dry ingredients. Fold until the flour is just mixed in.
  6. Pour the batter into the cake pan, evenly covering the fruit. Place in the center of the oven rack and bake 30-35 minutes until the cake springs back to the touch or a toothpick inserted into the middle comes out clean or with just a couple of crumbs.
  7. Remove the cake from the oven and allow to sit for 1 minute. After 1 minute, place a serving plate or a wire rack over the cake pan and flip it over. Slowly lift the cake pan to reveal the fruit at the top. Remove the parchment paper. Allow to cool; slice, and serve.
Recipe Notes

This is best when enjoyed within a couple of hours of baking, however, if you cover it in plastic wrap, the cake will remain moist for a few days afterwards as well.

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